These Oatmeal Crepes are a delicious gluten-free breakfast. Fancy them up with your favorite toppings for a healthy weekend brunch everyone will love! They’re gluten-free and there’s a vegan-friendly option.
These crepes can be made with just a few stock ingredients you probably already have in your fridge and pantry! Make a special weekend brunch for the family or a friend.
These crepes also make for a the perfect light brunch for Easter, Mother’s Day, or when you just feel like treating your loved ones to a special morning meal!
Crepes feel more special than pancakes, don’t they? They feel more refined, and more adult, and yet require few ingredients and are surprisingly easy to make.
Why You’ll Love These Crepes
These crepes are perfect because they offers all the nutrition of oatmeal, but they’re easy enough that even kids can make them — the perfect breakfast in bed on Mother’s Day! They’re also gluten-free, dairy-free, and super simple to make with simple ingredients.
Best of all, you can customize them with all your favorite yummy fillings. We personally like:
- Yogurt
- Nut butter (make some cashew butter!)
- Applesauce
- Chocolate spread
- Fresh fruit filling or jam
- Whipped cream
Just fill, fold, and top with fresh fruit and a dusting of powdered sugar. Garnish with fresh mint or chocolate curls to make your brunch extra fancy!
Oatmeal Crepe Ingredients
The ingredients to make this brunch are so simple, it’s hard to believe they create something so special!
- Rolled Oats – Make sure to check that they’re gluten-free
- GF Flour – Brown rice or other gluten-free flour
- Eggs (or applesauce for the vegan option)
- Raw (or cane) sugar or xylitol for the eggy version (the vegan option doesn’t need a sweetener because of the natural sweetness of the applesauce)
- Non Dairy Milk – Almond or coconut milk (definitely use the creamier coconut milk for the vegan option, though)
- Vanilla extract
- Butter or coconut oil
Crepe Making Tips
- Chill the batter for up to an hour for best results
- Use a blender for better batter
- Slowly heat the pan for perfectly cooked oatmeal crepes
- Vegan crepes take about three minutes longer to cook than eggy ones. Make them smaller for easier cooking.
How to Make Oatmeal Crepes
The batter for this comes together in a flash, especially if you use a blender! You can use a bowl or a food processor too, and the results will be just as great.
- Make the oat flour. Just throw your oats into a blender or food processor. Pulse until you have a fine flour. Tada! You can also use pre-made oat flour.
- Combine the dry ingredients. Add the brown rice/gluten free flour to the oat flour. Blend until they’re combined. You can do this with a whisk in a large mixing bowl if you need to.
- Mix the crepe batter. Add your eggs (or applesauce), salt, sugar, and milk to the flour blend. Blend it up until it’s smooth. If you’re using a bowl, make sure you whisk it until there are no lumps.
- Give it a rest. While optional, I recommend letting the batter rest for about 20 minutes in the fridge. This helps it hold together when you make the crepes!
- Heat things up. While your batter is chilling in the fridge, heat up a 10” skillet over medium/medium-low heat. Melt a tablespoon of your butter/oil into the pan and give it a swirl to coat.
- Make the crepes. Tilt your pan and add ¼ to ½ cup of batter to the edge. Swirl the pan quickly to get it to coat the entire bottom, making a large circular crepe.
- Gently flip. After 1-2 minutes, gently slide the crepe around before flipping it over. Let it cook on the other side and slide it out onto a plate to cool. Repeat steps 5-7 until all the batter is used up.
- Fill and enjoy! Now comes the fun part! Once all the crepes have been made and cooled on a plate, fill them with whatever your heart desires for a gram-worthy brunch!
More of Our Favorite
Gluten-Free Brunch Recipes
Gluten-Free Oatmeal Crepes Recipe
- Total Time: 30 minutes
- Yield: 6–8 crepes 1x
- Diet: Gluten Free
Description
This oatmeal crepes recipe is a delicious replacement for pancakes. They’re gluten-free, and with a vegan option, they’re perfect for Mother’s Day!
Ingredients
- ⅓ cup gluten-free rolled oats/oatmeal (to blend)
- ⅓ cup brown rice flour or all-purpose gluten-free flour
- 2 large eggs
- ¼ teaspoon salt
- 1–2 Tablespoons raw sugar or xylitol
- 1 cup almond milk (or non dairy milk of choice)
- ½ teaspoon vanilla extract
- Butter or oil for the pan
Vegan option
- 1 cup gluten-free rolled oats
- ¼ cup all-purpose gluten-free flour or brown rice flour
- ¼ teaspoon of salt
- ¼ cup unsweetened applesauce
- 1 ¼ cups almond milk (or non dairy milk of choice)
- ½ teaspoon vanilla extract
- 1 Tablespoon melted coconut oil (naturally refined)
Optional fillings and topping
- ¼ cup (per crepe) yogurt of choice or coconut whipped cream
- fresh fruit
- powdered sugar or maple syrup, for topping
Instructions
- Place the oats in food processor or blender. Blend until fine flour is formed.
- Place ground oat flour and brown rice flour in blender. Blend until combined. This helps sift the flours together. You may also do this by hand in a large bowl, whisking.
- Next, place eggs, salt, sugar, milk, and vanilla in blender. Blend again until smooth. Batter will be thinner than pancake batter. (See notes for vegan option)
- Place batter in fridge to chill for 20 minutes. Not required but recommended.
- While batter is cooling, heat your pan. Heat a large 10 inch non stick skillet or crepe pan with 1 tablespoon oil or butter.
- Slowly heat the pan to the desired temp. Even heat is needed for perfect crepes! Keep on medium to medium-low heat.
- Scoop ¼ to ½ cup batter and gently pour into the edge of the pan, tilted. Then move the pan in a circular motion to spread the batter into a large circle.
- Let cook 1–2 minutes and then carefully flip to the other side to finish cooking. Gently slide crepe onto a plate to cool before folding them. Repeat the process until batter is used up. This usually makes 5–6 large crepes.
- Once all crepes have been made, then fill crepes with filling of choice (yogurt, nut butter, etc.) or simply fold into quarters and place on serving plate. Top with fresh fruit and powdered sugar, if desired.
Notes
- Vegan option takes longer to cook, but they taste great! About 1 and a half minutes per side. Vegan crepes have a little thicker texture. So, I recommend making them slightly smaller when cooking. As a result, they will be easier to flip. Makes 6-7 crepes.
Tips – Chill batter for at least 30 to 1 hour for best results. Best to use blender to blend ingredients, then chill. If you don’t have blender, you may use oat flour and combine ingredients in bowl, whisking flours first, then adding remaining ingredients to combine until smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 crepes made with eggs
- Calories: 273
- Sugar: 8.7 g
- Sodium: 461.5 mg
- Fat: 6.2 g
- Saturated Fat: 1.7 g
- Carbohydrates: 40 g
- Fiber: 2.3 g
- Protein: 10.3 g
- Cholesterol: 186 mg
Tried the vegan version of this recipe; did not hold its shape when flipped and broke apart-dosnt really set up or solidify even if you leave it on there awhile-there was no real binder in there is the problem. I notice when an omni makes a vegan recipe often they settle with it being subpar like “oh it’s a doughy mess? that’s just how vegan food is-take it or leave it”..no it’s not..should be just as good if not better if you’re creative/know how to cook. Applesauce is good for baked in the oven type of foods like cake but psyllium husk and blended tofu are better binders in recipes that usually use eggs for texture btw and tapioca starch helps with flexibility. I added some psyllium husk/tapioca starch/flaxseed after the recipe’s crepe fell apart and it atleast held it’s shape and was no longer mushy. Only good thing about this recipe is the flavor is good thanks to the oats and vanilla but I don’t recommend….
Hi Fae. I make a lot of vegan friendly recipes for my readers with egg and dairy allergies, as well as myself. We’re always trying to improve and do our best. Vegan cooking can be tricky. This recipe worked well for me on a crepe pan but we will be sure to retest and update the vegan version if needed. If you could please be mindful of your words instead of insult, that would be much appreciated. I am open to constructive criticism if communicated in a more kind way.
Thank you for the recipe! It was very tasty but even thicker ones would break before folding right awat:( Will try again but wouldn’t want to use extra oil or butter to keep them foldable
Oh I am sorry to hear that. Did you let the batter sit very long? It could have thickened too much. Just a thought.
These crepes were delicious! I loved the oat flavor. They were easy to cook (except the first one, which I think is typical for crepes), and a great blend of delicate in texture but sturdy enough to roll up around some fillings. We will definitely be making these again.
thank you for a wonderful recipe!
for rice flour, if it doesn’t have xantam gum in it, should I add. if yes, how much. thanks!
I think you’d be okay without it! Is is brown rice or regular rice flour?
Greetings! I cannot eat oats, what other flour can I use? Thank you. I love your wonderful recipes. Take care…
Hi Laura! I haven’t tried it without oats. You could try using brown rice flour or GF all purpose flour instead. Worth a shot!
I love that you can put everything in the blender & you’re good to go! 🙂 Love filling mine with Peanut sauce + fruit!
totally twinning on the filling. 😉
Thanks for publishing this article
You’re welcome!
Can’t beat a delicious crepe recipe! The kids loved them too!
Yaayy! So glad to hear that Suzy!
Oatmeal crêpes. Made them. Served with a choice of berries and other fresh fruit with a dollop of fresh cream and powdered sugar. It was yum.
Glad you loved them Samantha! Love your choice of toppings!
I absolutely love crepes but don’t make them nearly enough. Thank you for this delicious recipe!
You’re welcome, Lauren! I hope you’ll enjoy them more often now. 🙂
wow this is so good for this days thank you
You’re welcome!
Thank you for this delicious recipe!
You’re welcome!